- Manage the daily operations of the camp food service:
- Lead the preparation of food as the menu indicates, washing and peeling.
- Set up food, supplies, and utensils for dining hall distribution.
- Store food and leftovers at proper temperature and locations, labelled properly.
- Assist in the routine sanitation of the kitchen and related equipment.
- Clean and maintain all food preparation and storage areas.
- Wash all dishes, serving and preparation equipment, and utensils according to regulated washing methods and temperatures.
- Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.
- Lead in the preparation and packaging of food for use outside the camp dining hall (e.g. for out-trips).
- Work with chef helpers and staff to review pack-out requests to ensure adequate amounts of food and variety.
- Prepare and store pack-out food according to camp and health code procedures.
- Advise staff on equipment or preparation materials needed for identified menu choices.
- Meal plan and place grocery orders, keeping inventory up to date.
- Oversee and direct kitchen volunteers.
- Must have or be willing to obtain food safety certification.
Age 18+ and a minimum of Emergency First Aid and Level C CPR